Ultrasound-assisted extraction of xanthone from mangosteen pericarp using a mixture of virgin coconut oil and ethanol

As an organic ingredient contained in mangosteen pericarp (MP), xanthone is more and more widely used in functional food, cosmetics and pharmaceuticals because it shows a variety of potential medical values. However, the existing extraction process of xanthone from MP still needs to be improved, especially the choice of extraction method and solvent type. The aim of this study was to improve the extraction yield of xanthone from mangosteen pericarp using ultrasound-assisted extraction (UAE) with appropriate parameters in a binary solvent mixture of ethanol and virgin coconut oil (VCO). The solubilities of xanthone in mixture of ethanol- VCO were measured at four temperatures (303.15 K- 323.15 K) using eleven volume ratios of ethanol and VCO (0:1- 1:0). The concentration of xanthone was measured with spectrophotometer at 347 nm. The solubility test results showed that the solubility of xanthone in mixed-solvent was higher than pure ethanol and VCO. When the volume fraction of VCO increased to 0.6 and the temperature was 323.15 K, the solubility reached the maximum value of 0.0329 g/g. The mixed-solvent, VCO (0.6): ethanol (0.4) was used in UAE of xanthone from MP, the intensities of ultrasound were controlled in 0 W- 25 W, and concentrations of xanthone were measured over time. With the UAE, the concentration of xanthone in the extract increased to up to 12%. The concentration of xanthone also increased linearly with the intensity of ultrasound and the extraction time. Peleg's model, pseudo-second order kinetic model type 2 and Respond Surface Method model can be used to predict the kinetics of UAE in extracting xanthone. The mixed-solvent approach in this study has demonstrated advantages over pure solvent and offered a more efficient option for xanthone extraction.

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